Directions:

• Preheat oven to 375 ˚F
• Line two baking sheets with parchment paper or silicone mats
• Working with a stand up mixer fitted with a paddle attachment, beat the butter at medium speed until smooth, about 2 minutes
• Add sugar and beat for another 3 minutes
• Add the egg and salf and beat until well blended
• Reduce mixer speed to low
• Add the flour, mixing only until incorporated, then add the granola
• Make sure to remove any bits of dry ingredients left at the bottom with a rubber spatula
• Scoop out rounded tablespoon of dough; arrange the mounds on baking sheets leaving 1½ inches of space between them
• Flatten the mounds lightly with your fingertips
• Bake 10 to 12 minutes. The cookies should be golden brown but not firm
• Let them cool for 2 minutes before transferring to a wire rack

**Gluten-Free dishes, source Gluten-Free Ingredients